Ingredients
Scale
- 2 1/4 cups all-purpose flour (for a gluten-free twist, substitute with a 1:1 gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt, plus extra for sprinkling
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup soft caramel candies, chopped into small pieces (or caramel bits)
- 1 cup crunchy toffee bits or crushed crunchy cereal (like cornflakes) for that satisfying crunch
If you want to make these cookies a bit more indulgent, swapping out half the butter for browned butter adds a deep nutty flavor that my family adores. I’ve also found that using soft caramel candies rather than hard ones helps the caramel melt beautifully inside the cookie without making it too sticky to handle.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and helps with even baking.
- In a medium bowl, whisk together the flour, baking soda, and 1/2 teaspoon of sea salt. Set aside. I like to prep my dry ingredients first—it keeps the process smooth and stress-free.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is key for that tender texture, so don’t rush it.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. I always use pure vanilla—it’s a small detail that makes a big difference in flavor.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, and we want soft, chewy ones!
- Fold in the chopped caramel candies and crunchy toffee bits or crushed cereal. This is where the magic happens—those caramel pockets and crunchy bits create the signature texture I love.
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. I like to lightly press them down for a slightly flatter cookie, but you can leave them rounded if you prefer.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look slightly soft. They’ll firm up as they cool, so don’t overbake!
- Remove the cookies from the oven and immediately sprinkle a pinch of sea salt over each warm cookie. This finishing touch is a nod to my grandmother’s kitchen, where she taught me that the right salt can elevate any sweet treat.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set perfectly without losing their crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International